Eight-inch chiffon cake

2024-06-28 20:38:29  Views 1 Comments 0

Health benefits

Eggs: protect eyes and improve eyesight

Ingredients

Low-gluten flour ( 70g )
Corn oil ( 35g )
Milk ( 35g )
Eggs ( 4 )
White sugar ( 70g )

How to make eight-inch chiffon cake

  • Eight-inch chiffon cake recipe 1

    1.Put egg whites and egg yolks into water-free and oil-free containers respectively

  • Illustration of how to make eight-inch chiffon cake 2

    2. Add 20 grams of sugar to the egg yolks and stir until the sugar melts

  • Eight-inch chiffon cake recipe 3

    3.Add corn oil and milk and mix well

  • Eight-inch chiffon cake recipe 4

    4.Sifter Add low-gluten flour and mix into a fine cake batter

  • Illustration of how to make eight-inch chiffon cake 5

    5.Do not stir too much to avoid The ribs are ready, that’s it

  • Illustration of how to make eight-inch chiffon cake 6

    6. Beat the egg whites with an electric egg beater until the fish is Add one-third of the white sugar and two drops of white vinegar when making eye bubbles

  • Illustration of how to make eight-inch chiffon cake 7

    7.Then beat the egg whites Finely add one-third of the sugar

  • Illustration of how to make eight-inch chiffon cake 8

    8. Wait until there are more obvious lines and add the remaining of white sugar

  • Illustration of how to make eight-inch chiffon cake 9

    9.Keep beating until there is a small upright corner when you lift the egg beater p>

  • Illustration of how to make eight-inch chiffon cake 10

    10. Put part of the meringue into the egg yolk paste, stir evenly, and then add part of it.Stir evenly every time before adding the rest

  • Illustration of how to make eight-inch chiffon cake 11

    11.Don’t cross Circle to avoid defoaming, and mix the cake batter (preheat the oven to 130 degrees for 5 minutes)

  • 八inchqi Illustration of how to make wind cake 12

    12.Pour the cake batter into the eight-inch cake mold and gently shake out the air bubbles

  • Eight-inch chiffon cake Practice illustration 13

    13.Put it in the bottom layer of the oven and bake for 55 minutes

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    14. Take it out and pour it after baking Leave for 1 to 2 hours

  • Illustration of how to make eight-inch chiffon cake 15

    15.Easy to remove from the mold after cooling

  • Illustration of how to make eight-inch chiffon cake 16

    16.One more

Tips

Egg yolks and egg whites must be placed in water-free and oil-free containers, and egg whites must be When whipping the cake batter to a stiff level, use a stirring technique, do not make circles to avoid defoaming! The heat should also be adjusted according to the temperature of your own oven!

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